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WO1999058036A2 - Dispositif de thermalisation de nourriture - Google Patents

Dispositif de thermalisation de nourriture Download PDF

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Publication number
WO1999058036A2
WO1999058036A2 PCT/US1999/010236 US9910236W WO9958036A2 WO 1999058036 A2 WO1999058036 A2 WO 1999058036A2 US 9910236 W US9910236 W US 9910236W WO 9958036 A2 WO9958036 A2 WO 9958036A2
Authority
WO
WIPO (PCT)
Prior art keywords
food
plate
temperature
recited
rack
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1999/010236
Other languages
English (en)
Other versions
WO1999058036A3 (fr
Inventor
Benno Liebermann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BEL Group LLC
Original Assignee
BEL Group LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BEL Group LLC filed Critical BEL Group LLC
Priority to AU38955/99A priority Critical patent/AU3895599A/en
Publication of WO1999058036A2 publication Critical patent/WO1999058036A2/fr
Publication of WO1999058036A3 publication Critical patent/WO1999058036A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils

Definitions

  • These devices can be very useful for cooking the food if the cook is attending closely to be sure the food does not burn or dry out during the cooking process, and if the food is to be eaten promptly after it is cooked.
  • these devices are not good for thermalizing and holding frozen foods, raw foods, or pre-cooked foods at a ready state at optimal quality for any extended period of time without causing deterioration of the food.
  • these devices must be able to heat to a high temperature, they use large amounts of energy, so that, for example, an electric stove must be connected to 220 volt power rather than the usual 110 volt household current.
  • the Liebermann patent teaches that the way to thermaiize the food and maintain the food at the desired temperature is to provide a reservoir of fluid at a fixed temperature between 130°F and 185°F, prepare special upper and lower hinged food contacting plates with a fluid pathway in each plate, press the food between the plates, and continuously pump fixed temperature fluid through the plates to maintain the plates at a fixed temperature.
  • this fluid-heated grill is a large, heavy, bulky device.
  • the surface on which the food rests is at counter-top height, and the large, hinged lid opens upwardly.
  • the fluid reservoir, heater, and pump are housed below the surface.
  • the device occupies a floor or counter top area approximately equal to one-third of the total cooking surface area and occupies a height of at least three feet, or a volume of at least one cubic foot per square foot of cooking surface area.
  • the special plates with fluid pathways are expensive to manufacture and are heavy. Since the food is pressed between upper and lower plates, only one thickness of food can be heated between the plates at any given time.
  • a metal plate is heated by electrical resistance heating.
  • the griddle or frying pan In order to achieve the high temperature, the griddle or frying pan must be designed to draw a large amount of power when it is on. That means that, when it is set at a low temperature, it is actually cycling on and off, making large temperature swings on the order of ⁇ 20 °F.
  • the heater becomes hot very quickly, creating hot spots on the griddle or frying pan.
  • the typical electric griddle or frying pan would not be suitable for heating and holding food in a narrow temperature range below the boiling point.
  • the device of the present invention does not require the food to be pressed between two plates but heats the food on a single plate, which means that food of different thicknesses can be heated on the same plate at the same time and that the space and expense of a second plate are eliminated.
  • the present invention provides a simple, electric resistance heating system which maintains the food-contacting plate at a fixed temperature below the boiling point, so that there is minimal fluctuation of temperature.
  • the temperature preferably equilibrates to a fixed point between 160°F and 185°F, with a fluctuation of plus or minus 5°F or less (in a preferred embodiment the fluctuation is ⁇ 2°F). This temperature is high enough to ensure the safety of the food (killing any pathogens) and is low enough to prevent the food from drying out.
  • the present invention By limiting the temperature to a preset temperature below the boiling point, the present invention reduces the power requirements from prior art systems, requiring less than 200 watts per square foot of food contact surface area, as compared with greater than 300 watts per square foot of food contact surface area in prior art electric resistance heated plates.
  • This means that the present invention can heat at least seven to ten square feet of food using normal household wiring, not exceeding 1.5 KW, and, in a preferred embodiment, in which each square foot of food contact surface area draws approximately 150 watts, the device can heat ten square feet of food contact surface area with normal 110 volt service, not exceeding 1.5 KW.
  • the plate by designing the plate to operate only at low temperatures and by keeping the area of each plate relatively small, there are no problems with hot spots on the plate; the entire plate remains at one temperature.
  • the temperature of the plate will drop temporarily, but then the plate and the food on the plate gradually rise in temperature, with the plate and the food equilibrating at the set temperature.
  • a controller is used to cycle the power on and off as needed to maintain the desired temperature below 212°F and preferably at a set temperature in the range of 160°F to 185°F, ⁇ 5°F.
  • food can be thermalized to a set temperature, such as 175°F, ⁇ 5°F, and can be held at that set temperature for extended time periods, on the order of eight hours, while maintaining the quality of the food.
  • a set temperature such as 175°F, ⁇ 5°F
  • several electrical-resistance- heated food contact plates are spaced vertically, each plate maintained at a fixed temperature in the preferred range, with little temperature variation.
  • each plate is small enough to prevent excessively large food products from being inserted into the device, which ensures that the food that is put into the device is properly thermalized.
  • This device is not intended to be used to prepare the family's Christmas turkey but rather to thermaiize and hold relatively thin foods such as hamburgers, hot dogs, chicken breasts, pizzas, burritos, calzones, rice dishes, and so forth.
  • a family could put its dinner choices into the home appliance version of the device in the morning and have dinner waiting in good condition in the evening, or the family could put frozen dinner choices into the device when returning home and have dinner ready in approximately half an hour to one hour.
  • a device for home use might have 4-6 one-square-foot plates, while a commercial unit might have ten one-square-foot plates.
  • a small, one- square-foot counter top device with ten plates could prepare and hold 90 hamburgers or ten pizzas, making it ideal for catering parties, for fast food restaurants, and so forth, using only normal 110 volt service and without the need for special hoods or vents.
  • a household device could be an even smaller unit, comparable in size to a toaster oven but with far greater capacity.
  • the plates are always at a low temperature, which one can bump into without getting burned, no fumes are driven off that would require hoods and vents, and the device could be used anywhere - in the home, store front, kiosk, and so forth.
  • the preferred embodiments of the present invention include electronic controls that make the device very easy to use and require no special training and little attention, while still ensuring that the food is heated to a pathogen-free and aesthetically pleasing temperature. It is not necessary to remove the product promptly - just leave it in the device for hours without harming the food.
  • One preferred embodiment includes an additional browning oven which exposes the food to very high temperatures in the range of 1500°F to 1600°F for approximately 45-60 seconds after thermalizing the food and before serving the food. This is especially desirable for a food product such as pizza. Using this device, several pizzas could be rethermalized and held, and then each pizza could be finished in the browning oven as needed. Even with the high temperature browning oven, it is not necessary to remove the food at exactly the time it is finished, because the browning oven automatically turns off at the end of a fixed time, and, as soon as it is turned off, the food is no longer exposed to the high temperatures, due to the cooling fan.
  • Another preferred embodiment includes a bun and pastry warmer compartment on the top of the device.
  • Another preferred embodiment includes a spring-biased electrically-heated plate, which can be used instead of Sterno to heat a chafing dish, eliminating the fire hazard and fumes of Sterno, while protecting the food against burning and drying out.
  • the electrically-heated plate may be curved to serve as the support for a chafing dish as well as the heat source for the chafing dish.
  • Another preferred embodiment adds a heat-conducting insert on top of the food.
  • Another preferred embodiment adds heat-conducting fins on the food- supporting tray.
  • each plate Because the power draw of each plate is low, less than 200 watts per square foot of food contact surface area, it is possible to power at least seven square feet of food contact surface area with normal household 110-volt service, making the device useful anywhere -- both for home and commercial use.
  • the present invention provides a simple, economical system for thermalizing food and for maintaining the food at a pathogen-free, ready-to-eat temperature without causing deterioration of the food.
  • the plates of the present invention may be stacked to form a rack; they may be placed side-by-side; they may be made larger or smaller; and they may be used in commercial establishments or in the home.
  • Figure 1 is a front perspective view of a food thermalization rack made in accordance with the present invention
  • Figure 2 is a rear perspective view of the food thermalization rack of Figure 1
  • Figure 3 is a front view of the food thermalization rack of Figure 1 ;
  • Figure 4 is a right side view of the food thermalization rack of Figure 1 ;
  • Figure 5 is an exploded perspective view of the food thermalization rack of Figure 1 ;
  • Figure 6 is an exploded rear perspective view of one of the plates of the rack of Figure 1 ;
  • Figure 6A is a sectional view of an alternative plate
  • Figure 7 is a broken-away bottom view of the plate of Figure 6;
  • Figure 8 is a rear view of one of the plate supports in the rack of Figure 1 ;
  • Figure 9 is a perspective view of a pizza on one of the food trays of the rack of Figure 1 ;
  • Figure 10 is a perspective view of several hamburgers on one of the food trays of the rack of Figure 1 ;
  • Figure 11 is a broken-away side sectional view of the top portion of the food thermalization rack of Figure 1 ;
  • Figure 15 is a perspective view of a combination of two of the food thermalization racks of Figure 1 and one of the browning ovens of Figure 12;
  • Figure 16 is a left side sectional view of the combination device of Figure 15;

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un dispositif de thermalisation de nourriture qui permet de thermaliser de la nourriture et de la préserver longtemps sans que celle-ci subisse des détériorations. Ce dispositif comporte une plaque chauffée par résistance électrique qui est réglée de façon à s'équilibrer à une température déterminée comprise entre 160 °F et 185 °F, avec une fluctuation ne dépassant pas 5 °F. Cette plaque utilise beaucoup moins d'énergie que d'autres dispositifs de cuisson et occupe beaucoup moins d'espace par rapport à la quantité de nourriture qu'elle permet de préparer. L'invention concerne également un four à micro-ondes rissolant qui permet d'exposer brièvement de la nourriture non emballée à un rayonnement à température très élevée, de manière à rissoler la nourriture.
PCT/US1999/010236 1998-05-13 1999-05-11 Dispositif de thermalisation de nourriture Ceased WO1999058036A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU38955/99A AU3895599A (en) 1998-05-13 1999-05-11 Food thermalization device

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US7840898A 1998-05-13 1998-05-13
US09/078,408 1998-05-13

Publications (2)

Publication Number Publication Date
WO1999058036A2 true WO1999058036A2 (fr) 1999-11-18
WO1999058036A3 WO1999058036A3 (fr) 2000-03-09

Family

ID=22143846

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1999/010236 Ceased WO1999058036A2 (fr) 1998-05-13 1999-05-11 Dispositif de thermalisation de nourriture

Country Status (2)

Country Link
AU (1) AU3895599A (fr)
WO (1) WO1999058036A2 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108078410A (zh) * 2018-02-09 2018-05-29 邹秋花 一种高效的锅盔加热装置
WO2021126750A1 (fr) * 2019-12-20 2021-06-24 Illinois Tool Works Inc. Armoire de décongélation d'aliments et procédés associés
US20220132892A1 (en) * 2020-10-30 2022-05-05 Illinois Tool Works Inc. Food thawing cabinet and related methods
US12458038B2 (en) 2023-12-06 2025-11-04 Cfa Properties, Inc. Airflow reversal system for efficient thawing processes

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5403997A (en) 1989-08-15 1995-04-04 Aladdin Synergetics, Inc. Rethermalization system and cart
US5701804A (en) 1995-08-25 1997-12-30 Liebermann; Benno E. Low temperature clamshell cooking and staging grill apparatus and pathogenic risk management process

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2179256A (en) * 1936-10-14 1939-11-07 Gill Walter Lawrence Heating, drying, and sterilizing cabinet
US4316078A (en) * 1978-01-09 1982-02-16 Sweetheart Plastics, Inc. Food serving system
US4367243A (en) * 1980-11-03 1983-01-04 Pizza Hut, Inc. Method for preparing cooking pizza
AU580150B2 (en) * 1985-04-17 1989-01-05 Matsushita Electric Industrial Co., Ltd. Heat cooking apparatus
US4716819A (en) * 1985-05-01 1988-01-05 Pizza Hut, Inc. Heat transfer device for use in cooking pizzas
DE8606578U1 (de) * 1986-03-11 1986-05-07 Christian Wagner Metallwarenfabrik GmbH & Co, 7300 Esslingen Speisenwarmhaltegerät, insbesondere für den Tischgebrauch
US4737373A (en) * 1987-02-11 1988-04-12 Forney Robert B Cooking and browning system
US5726423A (en) * 1988-05-19 1998-03-10 Quadlux, Inc. Apparatus and method for regulating cooking time in a radiant energy oven
NL8900344A (nl) * 1989-02-13 1990-09-03 Interconnection B V Verwarmingsinrichting.
US5868195A (en) * 1992-11-23 1999-02-09 Standex International Corporation Rethermalization system
AUPN684395A0 (en) * 1995-11-28 1995-12-21 Smart Cook Pty.Ltd. Prepared meals system

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5403997A (en) 1989-08-15 1995-04-04 Aladdin Synergetics, Inc. Rethermalization system and cart
US5701804A (en) 1995-08-25 1997-12-30 Liebermann; Benno E. Low temperature clamshell cooking and staging grill apparatus and pathogenic risk management process

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108078410A (zh) * 2018-02-09 2018-05-29 邹秋花 一种高效的锅盔加热装置
WO2021126750A1 (fr) * 2019-12-20 2021-06-24 Illinois Tool Works Inc. Armoire de décongélation d'aliments et procédés associés
US11684076B2 (en) 2019-12-20 2023-06-27 Illinois Tool Works Inc. Food thawing cabinet and related methods
US20220132892A1 (en) * 2020-10-30 2022-05-05 Illinois Tool Works Inc. Food thawing cabinet and related methods
US12458038B2 (en) 2023-12-06 2025-11-04 Cfa Properties, Inc. Airflow reversal system for efficient thawing processes

Also Published As

Publication number Publication date
WO1999058036A3 (fr) 2000-03-09
AU3895599A (en) 1999-11-29

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